Commercial 180 x 140 Wood AOS Manual
Mugnaini Imports, Inc.
18
VENTING THE OVEN
Overview
The oven may be vented in a variety of ways depending upon the usage, the building the oven is installed
in and restrictions due to local codes. It is very important to take into consideration the complete venting
system, including maintenance, before committing to a location.
SEEK OUT QUALIFIED INSTALLERS IN YOUR AREA AND OBTAIN THE PROPER PERMITS. MANY
BUILDING AND PLANNING DEPARTMENTS REQUIRE MECHANICAL DRAWINGS OF THE VENTING
SYSTEM DEMONSTRATING CODE COMPLIANCE.
Exhaust Vent Requirements
Installation of the exhaust vent shall be in accordance with the Standard for Ventilation Control and Fire
Protection of Commercial Cooking Operations, NFPA 96. This code references UL 737 for direct venting
and UL 2162 for indirect venting.
The oven may be vented in either of the following methods:
1. Direct vent by connecting the oven to an approved 8” factory built chimney pipe per UL 737.
2. Indirect vent by installing the oven under a Type 1 Grease Hood per UL 2162.
SINGLE WALL AND B-TYPE VENT PIPES ARE NOT ACCEPTABLE FOR THIS TYPE OF APPLIANCE!
IT IS IMPORTANT FOR THE INSTALLER TO CONTACT THE LOCAL BUILDING OR FIRE INSPECTOR TO
DETERMINE WHICH VENTING METHOD IS ACCEPTABLE.
